INGREDIENTS

INSTRUCTIONS

Roll out the dough 1/8 inch thick on a lightly floured surface and  fit
it into a 9-inch (1-quart) pie tin. Crimp the edge of the dough
decoratively and chill the shell for 30 minutes.  In a heavy saucepan
cook the sugar over low heat, undisturbed, until  it is melted, cook it
over moderately low heat, swirling the pan  occasionally, until it is a
deep caramel color, and stir in the corn  syrup, stirring the mixture
until it is combined well. Add the rum  and the butter and cook the
mixture for 1 minute. Remove the pan from  the heat and let the mixture
cool until it stops bubbling.  In a bowl whisk together the eggs, the
vanilla, and a pinch of salt  and add the syrup mixture in a stream,
whisking. In another bowl  whisk together the pumpkin puree and the
ginger and whisk in 1 1/4  cups of the egg mixture. Pour the pumpkin
mixture into the prepared  shell, arrange the pecan halves decoratively
on the mixture, and  spoon the remaining egg mixture over the pecans.
(The pecans will  float to the top.) Bake the pie in the middle of a
preheated 350F.  oven for 45 to 50 minutes, until the filling is set
and the crust is  pale golden, let it cook, and serve it warm or at
room temperature  with the whipped cream.  Gourmet October 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2695
Calories From Fat: 1010
Total Fat: 118.3g
Cholesterol: 619.1mg
Sodium: 2003.7mg
Potassium: 2026.4mg
Carbohydrates: 398.5g
Fiber: 29.5g
Sugar: 355.3g
Protein: 36.3g